This rice dish elevates the often neglected brussel sprout and pairs it with a medley of mushrooms, basil, pine nuts and parmesan. A one pan wonder that’s quick, easy and ready in just 30mins.
Serves: 4-6
INGREDIENTS
1c short grain rice
1c leek, sliced
½ onion, chopped
4T Westgold Salted Butter
2 garlic cloves, crushed
1/2c white wine
100gm exotic mushroom medley
2c mixed mushrooms, sliced
3-4c vegetable stock, hot
½ c parmesan cheese, grated
8 brussel sprouts, halved
1T chopped thyme
1/4c toasted pinenuts
Knob Westgold Salted Butter, to finish
METHOD
Heat a frypan and melt 2T butter, quickly saute the exotic mushrooms for 2 minutes.
Remove from the pan & set aside.
To the same pan add the brussel sprouts with 2T water, cover sweat 2-3 mins to just soften, remove & set aside.
Add 2T more of butter & sweat the onion, garlic, thyme and leeks until softened. Add the rice and stir to coat in butter.
Add the wine, stir and cook on a medium heat until absorbed.
Add the stock 1/2c at a time stirring until absorbed.
Stir in the sliced mixed mushooms.
Keep adding stock until the rice is cooked to your liking.
It should take around 15-20 mins.
Take off the heat and stir in the precooked brussel sprouts, parmesan cheese and knob of butter.
Sprinkle over the precooked exotic mushrooms and pinenuts.
Facebook: @westgoldnz
Instagram: @westgoldnz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!